Hoggett is used to describe lamb that’s had two springs and summers (ie, it’s over a year old) on grass.

An extra six months grazing on luscious spring and autumn pasture really makes a difference to the taste so if treated and hung well: it outshines lamb for flavour.  It’s deliciously rich but not overpowering and can be very tender too.

This part of the animal works hard, so it’s full of muscle. This means it takes longer to become tender but is a brilliant choice for stewing, and fantastic for slow-roasting.

Weights:
Please note that all meat weights are approximate and may vary by 20% either way.

Heart is flavourful but dense, it can be stuffed, pan fried or even flattened with a mallet into cutlets. With no fat, no gristle, just pure, rich , dense muscle - surely the type of cut that cooks dream about.

Recipe Suggestion:

Seared Heart Cutlets with Pepper & Onions